Samoosi Yirakot (Stuffed Vegetable Turnovers)

Recipe Ingredients

		Dough
1 cup	237ml	Fine matzoh meal
1		Egg - beaten
1/4 teaspoon	1.3ml	Salt
1/2 cup	118ml	Cold water - approx.
		Vegetables
1 tablespoon	15ml	Corn oil
1 tablespoon	15ml	Onion - chopped (medium)
1		Garlic clove - chopped
1		Potato - peeled
		Cut into small pieces
1/2 cup	73g / 2.6oz	Cauliflower - (chopped)
1		Carrot - chopped (1/2 c.)
1/2 cup	118ml	Green peas - fresh or frozen
1/2 cup	80g / 2.8oz	Thin-sliced green beans
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Freshly ground black pepper
1 cup	237ml	Corn oil - for deep-frying

Recipe Instructions

Mix the meal, egg and salt together, adding just enough water to make a moist dough that holds together. Set aside. Heat the oil in a skillet, add the onion and garlic, and stir-fry over moderate heat until light brown, about 3 minutes. Set aside.

Take the potato and 1/2 C. each of any other 3 vegetables and blanch in boiling water for 5 minutes. Drain well. Add these to the pan with the onion and garlic and stir-fry over moderate heat for 3 minutes, to mix well.

Add salt and pepper. Cool. Take 1 heaping T. of the dough and press it out on a flat surface into a 2 1/2 inch square. Put 1 T. of the vegetable mixture on the bottom half of the square and fold it over into a triangle. Prepare all the samoosi this way.

Heat the oil in a wok or skillet and brown the turnovers over moderate heat for about 3 minutes. Drain on paper towels. Serve warm. Makes about 20 turnovers.

Source:
Brian Reid DEC Western Research Laboratory, Palo Alto CA

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.